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Crispy, buttermilk-marinated fried chicken meets a sticky-sweet homemade hot honey sauce in this irresistible Hot Honey Chicken recipe. The perfect balance of heat and sweet, it’s a crowd-pleasing favorite that delivers bold flavor in every crunchy bite.
Today’s recipe is all about crispy fried chicken coated in sticky, sweet hot honey sauce! A magical combination of tangy, sweet, spicy, and savory flavors rolled into one juicy, crunchy, honey-kissed bite. The very definition of a flavor bomb! Everyone loves it – even kids, but especially adults!
The chicken is marinated in seasoned buttermilk and double-dredged in flour and cornstarch, giving it unbeatable crunch with plenty of nooks and crannies. The homemade hot honey sauce is infused with butter, garlic, and red pepper flakes for the perfect harmony of savory, sweet, and spicy flavors. Dip, dunk, or drizzle for an irresistible glossy finish.
If you would like more general deep-frying tips and tricks, this is an excellent guide to deep-frying – a perfect resource for beginners. Not up for fried chicken? You can still enjoy hot honey’s sweet and spicy flavors with grilled chicken, crunchy oven-baked cornflake chicken, salmon, shrimp, roasted veggies, and so much more!
Why you’ll love this family favorite recipe!
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Frequently Asked Questions
The spice level is mild to medium, depending on how long you let the red pepper flakes steep. For extra heat, steep longer or add more flakes. For milder flavor, strain the sauce early or reduce the amount of red pepper.
Yes! The sauce can be made ahead and stored in an airtight container at room temperature for up to 1 day, or in the fridge for up to 1 week. Reheat gently before using.
Yes! While baking or air frying won’t give quite the same level of crispiness as deep frying, it’s still a great option. Bake at 400°F for 20–25 minutes, flipping halfway through, or air fry at 375°F for 16–18 minutes. Lightly spray the chicken with oil before cooking for a golden, crispy finish.
My Pro Tip
Tips for the Best Hot Honey Chicken
Let the hot honey sauce steep for up to one hour. Steeping infuses the honey with heat and flavor. A short steep gives you a gentle warmth, while a longer steep brings a bolder, spicier kick. It’s a simple but effective way to customize the heat level to your taste. Just remember to reheat it before straining or brushing it on the chicken.
Brush, don’t drench the hot honey sauce over the chicken. This gives you just the right amount of sweet heat while keeping the chicken’s crust crispy and intact.
Hot honey chicken is at its absolute best fresh out of the fryer when the coating is at its crispiest and the hot honey glaze is warm and glossy. If it sits too long, the sauce can soften the crust, and the magic of the texture starts to fade.
What to Serve with Hot Honey Chicken
Hot honey chicken is bold, sweet, and spicy, so it pairs well with a various sides to balance, complement, or cool things down. Serve it with fluffy buttermilk biscuits, creamy mac and cheese, or sweet, crumbly cornbread to soak up the hot honey sauce and round out the meal.
Substitution Tip
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To balance the heat and cool things down, crisp coleslaw, a light cucumber salad, or a fresh fruit salad offer a refreshing contrast to the bold flavors of the fried chicken and pair perfectly in the warm summer months. Or, consider serving this hot honey chicken with collard greens, creamy mashed potatoes, or classic potato salad for something a little heartier.
For more honey chicken recipes check out this Instant Pot honey mustard chicken thighs recipe, this 15-minute honey chicken stir fry, these baked honey soy sauce chicken thighs, and easy baked honey mustard chicken breasts.
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Hot Honey Chicken Recipe
Hot Honey Chicken Recipe
Ingredients
For the Chicken
- 2 pounds thin-sliced chicken breasts
- 1 ½ cups buttermilk
- 2 eggs
- 1 ½ teaspoon smoked paprika, divided
- 1 ½ teaspoon cayenne pepper, divided
- 1 ½ teaspoon salt, divided
- 1 ½ teaspoon black pepper, divided
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- Vegetable oil, for frying (approx. 4-6 cups)
For the Hot Honey Sauce
- 2 tablespoon salted butter
- 3 cloves garlic, minced
- 2 teaspoon red pepper flakes, adjust to taste
- ½ teaspoon smoked paprika
- ½ cup honey
Instructions
- Marinate the chicken: In a large bowl, whisk together the buttermilk, eggs, 1 tsp paprika, 1 tsp cayenne, 1 tsp salt, and 1 tsp pepper until well combined. Submerge each piece of chicken in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours. The longer the chicken marinates, the more flavorful and tender it will be.
- Make the hot honey sauce: As the chicken marinates, make the hot honey sauce. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Don’t brown the garlic—just gently cook to bring out the flavor.
- Stir in the red pepper flakes and smoked paprika. Let it sizzle for 15 seconds to bloom the spices.
- Add the honey and whisk well to combine. Let it cook gently for 2 minutes, stirring occasionally.
- Remove from heat and let it steep for 10–60 minutes depending on how spicy you like it. Reheat slightly before serving and strain through a fine mesh strainer to remove the garlic and chili flakes if desired (optional).
- Prepare the dredge: In a shallow bowl, mix the flour, cornstarch, and remaining ½ tsp each of paprika, cayenne, salt, and pepper. Set a wire rack over a baking sheet for prepping and resting the coated chicken.Cornstarch helps create a light, crispy texture in the coating.
- First dredge: Remove the chicken from the marinade (do not discard the marinade!), letting excess drip off. Coat each piece in the flour mixture and place on the wire rack.
- Second dredge: Dip each piece of dredged chicken back into the buttermilk marinade.
- Then dredge once more in the flour mixture.
- Rest before frying: Let the coated chicken rest on the rack for 10-15 minutes before frying. Resting allows the coating to adhere better and reduces the chance of it falling off during frying.
- Heat the oil: In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry in batches: Carefully place 2–3 pieces of chicken into the hot oil. Fry for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F). Don’t overcrowd the pan—this lowers the oil temperature and makes the chicken greasy.
- Drain and repeat: Transfer fried chicken to a paper towel-lined rack or plate to drain excess oil. Allow the oil to return to temperature between batches and continue frying until all pieces are done.
- Glaze and serve: Reheat the strained hot honey sauce and brush generously over each piece of fried chicken. Serve hot with biscuits, coleslaw, or over waffles for a delicious southern twist.
Notes
- To reheat in the oven (best method), preheat oven to 375°F (190°C). Place the chicken on a wire rack set over a baking sheet. Heat for 12–15 minutes, or until warmed through and crispy. If unglazed, brush with reheated hot honey just before serving.
- To reheat in the air fryer, preheat air fryer to 350°F (175°C). Cook for 6–8 minutes, flipping halfway through. Add hot honey glaze after reheating for best results.
- Pour the sauce into a small saucepan and warm it over low heat, stirring occasionally until smooth and runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
